CHIKKI FOR MAKAR SANKRANTI

Makar Sankranti marks the transition of the Sun into the zodiac sign of Makara rashi on its celestial path. The day is also believed to mark the arrival of spring in India and is a traditional event. Makar Sankranti is a major harvest festival celebrated in various parts of India. Makara Sankranti commemorates the beginning of the harvest season. 

Since the festival is celebrated in mid winter, food prepared for this festival is such that it keeps the body warm and gives high energy. Laddoo of til or sesame seeds made with jaggery is a speciality of the festival. In the state of Maharashtra, it is called 'Tilgud'.

The laddoos can also be made in the form of chikki or gazak as it is called in North India. Adding peanuts to the chikki gives a nice twist and also enhances its taste. Jaggery, peanuts and sesame, all are rich in vitamins and minerals.

The proportions are very easy to remember and thus one cannot go wrong with this recipe.

Do read the tips for better results.

Recipe  for Chikki

Ingredients

• 100 gms sesame seeds or til (dry roasted)
• 100 gms peanuts (dry roasted)
• 200 gms jaggery (crushed)
• ½ tsp cardamom (powdered)
• 2 tbsp clarified butter or ghee

How to make

Grease two plates (diameter 8”) with some ghee. 

Keep aside.

Crush the peanuts and sesame seeds in a dry grinder to get a coarse mixture.

Transfer this mixture to a mixing bowl and add the jaggery.

Put this mixture in the dry grinder (in small batches).

Put a nonstick pan on low heat. Add the ghee to it. Transfer the above mixture to the pan. Keep stirring till the jaggery melts and the whole mixture becomes like a dough. Let it cook further for 

another minute stirring continuously.

Add the cardamom powder. Mix well. Remove from heat.

Once well combined divide the mixture into equal portions and transfer it to the greased plate. Spread evenly with an oiled spatula to get an even thickness.

Make light marks with a butter knife in square or diamond shape. This will help to make pieces easily later. Let it cool for an hour at room temperature before cutting them into pieces transfer them into an airtight jar.

Like chikkis, laddoos can also be made from the same mixture.

Just divide the mixture in equal portions.

Shape them in bite size laddoos.

Tips

• Be careful while roasting the peanuts and sesame seeds as over roasting may make the sesame bitter to taste.
• To avoid burning, jaggery mixture should be cooked on low heat only.
• Tranfer the hot jaggery mixture to the plates and spread them before it cools down or else it may become difficult to do so.